• Yield: 1 1/2 cups

  • Time: 5 minutes total

This is one of the simplest recipes in the book. A touch of warmth and hint of spice and salt turn a plain juice into carrot sauce. It is particularly good with potato and onion pierogi or buckwheat noodles. It is also nice with salmon or braised beef short ribs. Stir in a bit of yogurt or sour cream for variation. I tend to leave the caraway seeds in the sauce because I like the crunch, but you may prefer to strain it before serving.

  • 1 1/2 cups freshly extracted carrot juice

  • 1/2 teaspoon caraway seeds

  • 1/4 teaspoon kosher salt (optional)

  • Pinch of smoked paprika or cayenne pepper

Combine the carrot juice and caraway seeds in a small saucepan and heat over medium-high to just under a boil. Remove the pan from the heat, cover, and leave to infuse for 5 minutes.

Strain the sauce if you don’t want to serve it with the seeds. Gently reheat if desired. Season to taste with salt, if using, and the paprika and serve.

If storing, cover and refrigerate for up to 3 days. The broth may separate, but it will come together with a stir or shake.

Excerpted from Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors by Susan Volland. Copyright © 2015 by Susan Volland. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.